A French pancake recipe for a Buckwheat pancake known as a galette in France and a speciality of the region of Brittany (Bretagne).
Savoury pancakes made with buckwheat flour, water and eggs are associated with Lower Brittany, whilst savoury pancakes made without eggs are from Upper Brittany. The pancakes are light and foamy and the buckwheat flour gives them an earthy, mildly mushroom-like taste.
For 4 pancakes
200g buckwheat flour
1 egg beaten
pinch salt salt
30g melted butter or 2 tablespoons olive oil
1. Sieve the flour into a bowl, add the salt.
2. Add the water, milk and melted butter (or oil), beaten egg and whisk until you have a smooth creamy mix.
3. Leave to rest for a couple of hours (overnight in the fridge is best).
4. Put a lightly buttered/oiled non-stick frying pan on a medium heat and pour in some of the pancake mix. Gently cook for 2-3 minutes then flip the pancake over (or use a spatula although it’s not as much fun).
Fill with filling of your choice – bacon and eggs, cheese and ham, mushrooms, onions, whatever you like.